HottiMegan
I'm a fat geek!
I have been a vegan since the first of the year (with the occasional treat out at a restaurant). I have been doing some experimenting with foods and thought I'd share some recipes. I'm not the best cook and i like things simple. I tend to make my own beans in a pressure cooker three times a week and i prefer them over canned beans but they work too.
Chinese Cabbage wraps:
2 TBS minced ginger
2 TBS minced garlic
4-6 cups of shredded cabbage (depending on your hunger)
1 onion chopped to your size taste
1c shredded carrots
1/2 package of tofu, cubed
tortillas (i use high fiber low fat, but use what you like)
soy sauce to taste
hoisen sauce
veggie broth to taste
saute the onion and carrots in a nonstick pan with enough veggie broth to prevent sticking. when the onions are soft add the cabbage and cubed tofu. Add the garlic and ginger and a couple of splashes of soy sauce (i am cutting back on salt so i use it sparingly) cook the cabbage down until it's soft but not mushy.
Take a tortilla and spoon out the cabbage concoction on top and spread a spoonful of hoisen sauce on top. I usually eat it like a soft taco so i can add more cabbage to it. It's a VERY quick and easy dish.
Spinach Indian Style
2-3lbs of frozen chopped spinach thawed
1 onion chopped
1tbs garam masala
1tsp curry powder
1tsp red pepper flakes
1 chopped jalepeno- seeded
1 block of tofu, cubed and pressed for 1 hour to get moisture out
1 can of diced tomatoes
1/2 c soy milk
salt to taste
saute the onion in veggie broth until clear. towards the end of sauteeing, add the spices and pepper. Throw it all in a food processor or blender. Blend that with the can of tomatoes and spinach. Take a non stick pan and spray some olive oil or spray stuff on the pan and saute up the tofu until slightly browned. Take the spinach mixture and cook it. Add the soy milk and cook until bubbly. Add the tofu and serve. You could serve this with Aloo Gobi and rice. (that's waht i typically do)
Aloo Gobi (my style)
I dont have a precise recipe but i'm giving estimates.
1 head of cauliflower chopped up
2 potatoes chopped into bite size pieces
2 onions chopped
2tsp cumin
2tsp curry powder
1tsp ginger
1tbs garlic
1tsp garam masala
veggie broth to saute
Saute the chopped onions until tender, add all the spices and stir in thoroughly. Add the potato pieces. cook the potato pieces until slightly tender and add the cauliflower pieces. Cook until tender. (it's really easy to make and very flavorful) I also add chickpeas sometimes when i have left overs from hummus.
Eggplant Lasagna
2 eggplants sliced lengthwise thinly (i usually do 1/4 inch)
2 zucchini chopped
2 cups chopped mushrooms
1 tub of extra firm tofu mashed
1 jar of low fat, sugar free spaghetti sauce (the sugar free is just a preference thing cuz i hate sweet sauce)
1 can of diced tomatoes
1lb of frozen chopped spinach thawed
1 package of Morning Star farms veggie meat crumbles (found in freezer section of every grocery store i've been to)
Garlic
minced onion
Take the spinach, zucchini, mushrooms, tofu, can of tomatoes, meat crumbles, garlic and onion and mix it together in a huge bowl.
In a large lasagna pan put a layer of sauce on the bottom of the pan. Put your first layer of eggplant on like you would with noodles in lasagna. Spoon on the tofu mixture add sauce and then eggplant. Layer it until the pan is full I usually have the last, top layer the tofu concoction cuz it makes a nice crust when cooked.
Bake it for at least an hour at 375. Check if the eggplant is tender to know that it's done.
Enchilada casserole
3 cups of beans
6 corn tortillas
1 bunch of cilantro, chopped
1 can of diced tomatoes
8 oz of spinach, chopped
2 c sliced mushrooms
1 can of tomato sauce
chili powder to taste (i usually use 1/3 c)
garlic (i use 3tbs)
1 chopped and sauteed onion
in a big bowl mix the beans, cilantro, spinach, mushrooms, tomatoes, onions, garlic and chili powder
Spread a layer of tomato sauce on the bottom of a lasagna pan. put 3 corn tortillas over the sauce. Spoon about 1 inch of the stuffing over the tortillas. Spread some sauce on the stuffing. Add the last three tortillas to the stuffing. Then spoon the rest of the stuffing over the tortillas and spoon some sauce over the top. Bake at 350 for 40 minutes. You could add cheese if you want to the top. I found it didn't add anything flavor wise.
That's all i can think of right now. I really enjoy using fatfreevegan.com as a jumping off place for a lot of recipes. The blog has some AWESOME photos of the food. The woman who runs the site is truly a foodee
Chinese Cabbage wraps:
2 TBS minced ginger
2 TBS minced garlic
4-6 cups of shredded cabbage (depending on your hunger)
1 onion chopped to your size taste
1c shredded carrots
1/2 package of tofu, cubed
tortillas (i use high fiber low fat, but use what you like)
soy sauce to taste
hoisen sauce
veggie broth to taste
saute the onion and carrots in a nonstick pan with enough veggie broth to prevent sticking. when the onions are soft add the cabbage and cubed tofu. Add the garlic and ginger and a couple of splashes of soy sauce (i am cutting back on salt so i use it sparingly) cook the cabbage down until it's soft but not mushy.
Take a tortilla and spoon out the cabbage concoction on top and spread a spoonful of hoisen sauce on top. I usually eat it like a soft taco so i can add more cabbage to it. It's a VERY quick and easy dish.
Spinach Indian Style
2-3lbs of frozen chopped spinach thawed
1 onion chopped
1tbs garam masala
1tsp curry powder
1tsp red pepper flakes
1 chopped jalepeno- seeded
1 block of tofu, cubed and pressed for 1 hour to get moisture out
1 can of diced tomatoes
1/2 c soy milk
salt to taste
saute the onion in veggie broth until clear. towards the end of sauteeing, add the spices and pepper. Throw it all in a food processor or blender. Blend that with the can of tomatoes and spinach. Take a non stick pan and spray some olive oil or spray stuff on the pan and saute up the tofu until slightly browned. Take the spinach mixture and cook it. Add the soy milk and cook until bubbly. Add the tofu and serve. You could serve this with Aloo Gobi and rice. (that's waht i typically do)
Aloo Gobi (my style)
I dont have a precise recipe but i'm giving estimates.
1 head of cauliflower chopped up
2 potatoes chopped into bite size pieces
2 onions chopped
2tsp cumin
2tsp curry powder
1tsp ginger
1tbs garlic
1tsp garam masala
veggie broth to saute
Saute the chopped onions until tender, add all the spices and stir in thoroughly. Add the potato pieces. cook the potato pieces until slightly tender and add the cauliflower pieces. Cook until tender. (it's really easy to make and very flavorful) I also add chickpeas sometimes when i have left overs from hummus.
Eggplant Lasagna
2 eggplants sliced lengthwise thinly (i usually do 1/4 inch)
2 zucchini chopped
2 cups chopped mushrooms
1 tub of extra firm tofu mashed
1 jar of low fat, sugar free spaghetti sauce (the sugar free is just a preference thing cuz i hate sweet sauce)
1 can of diced tomatoes
1lb of frozen chopped spinach thawed
1 package of Morning Star farms veggie meat crumbles (found in freezer section of every grocery store i've been to)
Garlic
minced onion
Take the spinach, zucchini, mushrooms, tofu, can of tomatoes, meat crumbles, garlic and onion and mix it together in a huge bowl.
In a large lasagna pan put a layer of sauce on the bottom of the pan. Put your first layer of eggplant on like you would with noodles in lasagna. Spoon on the tofu mixture add sauce and then eggplant. Layer it until the pan is full I usually have the last, top layer the tofu concoction cuz it makes a nice crust when cooked.
Bake it for at least an hour at 375. Check if the eggplant is tender to know that it's done.
Enchilada casserole
3 cups of beans
6 corn tortillas
1 bunch of cilantro, chopped
1 can of diced tomatoes
8 oz of spinach, chopped
2 c sliced mushrooms
1 can of tomato sauce
chili powder to taste (i usually use 1/3 c)
garlic (i use 3tbs)
1 chopped and sauteed onion
in a big bowl mix the beans, cilantro, spinach, mushrooms, tomatoes, onions, garlic and chili powder
Spread a layer of tomato sauce on the bottom of a lasagna pan. put 3 corn tortillas over the sauce. Spoon about 1 inch of the stuffing over the tortillas. Spread some sauce on the stuffing. Add the last three tortillas to the stuffing. Then spoon the rest of the stuffing over the tortillas and spoon some sauce over the top. Bake at 350 for 40 minutes. You could add cheese if you want to the top. I found it didn't add anything flavor wise.
That's all i can think of right now. I really enjoy using fatfreevegan.com as a jumping off place for a lot of recipes. The blog has some AWESOME photos of the food. The woman who runs the site is truly a foodee
